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Is your chicken dry and plastic? See if it was air or water cooled

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- Advertisment -Is your chicken dry and plastic?  See if it was air or water cooled

The absorption of liquids does not favor a tender piece inside and with crisp and golden skin

A plum can show 8 to 12% water retention on the label.

The texture and flavor of your chicken can be affected by the process with which it was refrigerated, either air or water.

The next time you buy your bird from the supermarket, check the label, if you don’t specify it, chances are it was for water.

Some chickens may declare 8-12% water retention on the label

If your chicken has absorbed water not that he was injected with this liquid. It is water is absorbed during cooling where the temperature is lowered to 40 ° F of the birds slaughtered in a chlorinated cold water tank moving.

It’s not uncommon for a chicken to declare 8 to 12% water retention on the label, explains the United States Department of Agriculture (USDA).

Cooling quickly after the slaughter of poultry is to prevent pathogen growth bacterial (like Salmonella) that can cause foodborne illness when consumed.

Air cooling

Air cooling can take up to three hours. It works by passing the birds through various chambers where it circulates purified cold air to cool the meat that does not add moisture.

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Advantages of air-cooled chicken

Preserves the flavor of the birds. The natural juices of air-cooled chicken are not diluted with water and salts.

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Texture. Since the excess water is not absorbed, the texture is not altered, which leads to more meat pieces tasty and tender, according to The Kitchn.

Crispy skin. The skin of an air-cooled chicken it is not soaked or loaded with liquid, so grilled, roasted, or baked chicken can get a crisp and golden skin.

Water-cooled chicken can shrink and become rubbery. The water absorbed in the chicken evaporates leaving dry meat that does not easily acquire seasonings or flavors. Especially when it is grilled or roasted.

Faster cooking. By not absorbing excess water, the air-cooled chicken cooks faster absorb marinades and condiments much better.

Lower risk of cross-contamination. Air-cooled chickens cool individually so there is much less chance that bacteria will spread between chickens.

The water-cooled chickens are submerged in a community pool.

Air cooling is more friendly to the environment billions of gallons of water are saved.


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